Thursday, August 21, 2003
- 3 medium or 1 very large zucchini
- 1 egg, lightly beaten
- 1 Tablespoon mayonnaise
- 1/2 cup corn kernels
- 1 cup bread crumbs
- 2 Tablespoons minced onion
- 1 Tablespoon dried parsley flakes
- 4 pinches celery seed
- 1/4 teaspoon salt
- 1 Tablespoon Old Bay seafood seasoning
Peel the zucchini. If it's large, remove the seeds and pulpy interior; this step's not necessary for smaller ones with solid flesh. Grate the zucchini until you have about 2 cups, firmly packed. Put the grated zucchini into a colander, weigh it down, and drain for 2 hours or so. Mix the zucchini well with all the other ingredients. Form into small cakes and fry in a little canola oil until lightly brown on both sides.
It seems simple enough, and it is, but I don't know if I use too high a heat for the frying or what. None really burned, but some did get a little charring in places (I think mostly from the drippings from previous cakes; I had to fry them in about four batches).
© 2003–2010 T. Carter Ross